Mix pork mince with water with a folk until mince absorbed the water. Add the Moroccan stuffing mix into the pork mince and mix for a minute. It is best to use your hands here. Then allow to stand for 30 minutes in the fridge. Preheat oven to 170°C (Fan). Remove the mixture from the fridge and form into balls (approximately 25g). Put 3 to 4 meatballs on a skewer, sliced onion and apricot between each meatball on the skewer. Place the skewer on a baking tray, evenly spaced, cook in the centre of a pre-heated oven for 20-25 minutes turning occasionally. All appliances vary these are guidelines only. Check food is piping hot throughout before serving.